Okay, Time For A Recipe, or Two...

After sending an invitation to someone to check out Chef G..., I received the reply--"There better be recipes!"  I responded, "But of course!", only to realize I've been a bit light in the recipe department.  Let's remedy that starting right now.

Before I begin, I must confess to free form measuring.  That means I often rely on sight & taste as my measuring spoons/cups.  Sorry if this bothers you "exact portion people"--but take a risk, live large, I say!

Curry Smoked Chicken Salad
INGREDIENTS
One whole chicken (about 4 lbs), smoked on the grill, refrigerated overnight, then pulled/shredded from the bone (save the bones and simmer in water for a very tasty chicken broth to use later)

Enough mayonnaise to hold together all the ingredients

A couple generous Tablespoons of Curry Powder

A few good shakes of Worchestershire Sauce (I prefer Lea & Perrins, thick)

About 1 pound of seedless Red Grapes

About 3/4 cup of Craisins

About 3/4 cup of sliced or slivered Almonds (I like skin-on, sliced)

Mix the Mayo, Curry Powder and Worchestershire Sauce together well, fold in remaining ingredients and refrigerate until ready to use.  Serve w/croissants or other nice bread/roll...I suggest using fresh baby spinach and thin slices of tomato as an accompaniment.  Or as an appetizer, you might put a spoonful on top of your favorite cracker/flatbread and top with a leaf of fresh basil.

For a really refreshing luncheon, serve with iced chai tea!


Thai Peanut Sauce
INGREDIENTS
1 jar Creamy Peanut Butter (about 16 oz, the simpler the better--no added sugar, just peanuts & salt)

1 can Coconut Milk (I like Thai Kitchen, Organic Premium--see picture--the can on the left...Whatever you do, please resist the urge to use the "lite" variety--it just makes for a runny, less flavorful sauce.)

3 - 4 oz. Hoisin Sauce (or substitute good, Thick Sweet Soy Sauce)

about 3 Tablespoons finely chopped Pickled Ginger (the pink stuff that accompanies sushi)

1 generous Tablespoon Chili Garlic Sauce (in the Ethnic Foods aisle of most big grocers, or at any Chinese/Asian food store)

Mix all ingredients together well and place in a tightly sealed container in the refrigerator until needed for use...This tasty, versatile sauce goes great as a dip for appetizers (fried tofu, meat on toothpicks...), drizzled on grilled veggies or salad (lettuce, cucumbers and carrot shreds), on chicken or salmon (before or after cooking/grilling), etc.  You get the idea!

This makes a lot, so you can make yourself very popular by bottling it in smaller containers and giving them as gifts to friends.



Future recipe:
Italian Cheesecake
My own version of this classic dessert is the stuff of legend among my friends.  It is just rich enough and has some less than typical flavors that almost add up to a trip to Italy, without spending all that money or needing your passport!

Pazienza, cara...till next time!


By the way, I'm adding information to the "About Me" section of my blog, for those of you who want to know more about Chef G.